Recipe Detail

Mexican Caviar

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  1. 1/2 cups - olive oil
  2. 1/2 cups - white sugar
  3. 3/4 cups - apple cider vinegar
  4. 1 tablespoons - water
  5. - salt and pepper to taste
  6. 1 cups - chopped finely chopped green pepper
  7. 1 cups - finely chopped red pepper
  8. 1 cups - finely chopped onion (I use red)
  9. 1 cups - finely chopped celery
  10. 1 cans - (large can) black beans rinsed and drained
  11. 1 cans - (large can) lentils rinsed and drained
  12. 1 cans - (small can) corn niblets rinsed and drained


In a saucepan, mix together olive oil, sugar, vinegar, water and salt and pepper; bring to a boil. Cool.

Mix chopped veggies together in a large bowl. Add olive oil mixture to the bowl and stir well.

Stir in rinsed and drained black beans, lentils and corn.

Let marinate overnight and then drain. Serve with tortilla chips.

Keeps for 3 weeks in fridge.


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